PRAWN JHAT PAT BIRIYANI

2 med size onions finely sliced. Fry a few of these onion slices along w/2 Tbspn each of oil & ghee and set aside for garnishing.
In a vessel, fry the remaining onions, when they turn soft, add a Tsp of red chili powder, ½ Tspn turmeric powder and add the masala*

*Masala preparation:
Grind the foll w/ little water to make a fine paste of masala.
2 green chili, a pc of ginger, 4 flakes of garlic, 2 Tbspn of coriander leaves, 1 ½ Tspn of coriander seeds, ½ Tspn of shahjeera.
Fry this mixture well and add the prawns(1 ½ dozen ) and 1 med size thinly sliced tomato. ½ bunch of finely chopped coriander leaves. When the prawns are almost done, add 2 cups of raw basmati rice well drained. This rice should have been soaked atleast for ½ hr.
Stir this for some time and add hot water(4 cups). Add salt to taste, 2 to 3 cardamom pods, 2 to 3 cloves, cinnamon pcs, bay leaves if required. Let cook for some time and when they are almost done, cook in low fire and cover the lid. When you feel that all the water is absorbed, off the flame and cover with a foil and close the lid on top (like you do for dum biriyani).
Garnish with the fried onions and serve with raitha( cucumber/onion/yogurt mix)